The Operations Manager is responsible for overseeing and managing all aspects of food and beverage (F&B) and catering operations, ensuring efficiency, quality, and compliance with company standards. This role requires a hands-on approach to process improvement, cost control, and operational efficiency while maintaining excellent customer service. The ideal candidate must have at least 5 years of experience in F&B and catering services.
Key Responsibilities:
1. Operational Management:
- Oversee daily F&B and catering operations, ensuring smooth execution and quality service.
- Develop and implement SOPs to enhance efficiency, service quality, and food safety.
- Manage catering contracts, event execution, and food service logistics.
- Ensure compliance with health, safety, and hygiene regulations.
2. Process Improvement & Efficiency:
- Continuously analyze and optimize workflows to increase efficiency and reduce costs.
- Implement best practices to streamline food preparation, service, and logistics.
- Integrate technology and automation where applicable to enhance productivity.
3. Team Leadership & Performance Management:
- Lead, train, and supervise kitchen, service, and logistics teams to maintain high standards.
- Set performance goals and conduct regular evaluations.
- Foster a collaborative and professional work environment.
4. Menu & Service Quality Management:
- Work with chefs to develop cost-effective, high-quality menus.
- Ensure consistency in food presentation, portion control, and taste.
- Implement customer feedback systems to improve service.
5. Cost Control & Budgeting:
- Manage budgets for catering and F&B operations, ensuring profitability.
- Optimize procurement, control expenses, and minimize waste.
- Negotiate with suppliers for better pricing and quality.
6. Customer Service & Satisfaction:
- Ensure exceptional service in catering and dining experiences.
- Address client concerns and implement improvements based on feedback.
- Build and maintain strong client relationships.
7. Logistics & Supply Chain Management:
- Oversee inventory management, ordering, and stock control.
- Ensure timely and efficient food preparation, delivery, and service.
- Coordinate with suppliers for timely replenishment of ingredients and equipment.
8. Compliance & Safety:
- Enforce food safety and hygiene standards in line with local regulations.
- Conduct routine inspections and implement corrective actions.
- Maintain compliance with all health and safety protocols.
9. Coordination & Communication:
- Work closely with HR, Finance, and Procurement to align operational goals.
- Act as a key liaison between management and staff to ensure seamless communication.
- Provide regular reports and updates to senior management on operational performance.
